HAFEZ, H. (2018). PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN. Egyptian Journal of Agricultural Research, 96(1), 175-190. doi: 10.21608/ejar.2018.132082
HODA H. A. HAFEZ. "PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN". Egyptian Journal of Agricultural Research, 96, 1, 2018, 175-190. doi: 10.21608/ejar.2018.132082
HAFEZ, H. (2018). 'PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN', Egyptian Journal of Agricultural Research, 96(1), pp. 175-190. doi: 10.21608/ejar.2018.132082
HAFEZ, H. PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN. Egyptian Journal of Agricultural Research, 2018; 96(1): 175-190. doi: 10.21608/ejar.2018.132082
PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN
Food Technology Research Institute, ARC, Giza, Egypt.
Abstract
The number of people claiming to be vegetarian has increased for health and economic reasons, this study was a trial to produce improved pies to meet the Recommended Dietary Allowances (RDAs) by supplementing wheat flour with germinated mung bean, germinated sweet lupine and lupine protein isolate, in addition of using date, mushroom and tofu which prepared from (soybean and sweet lupine flour) separately for filling pies as they are rich in their content of protein, vitamins and minerals. The produced pies were evaluated for nutrition value, physical properties, sensory properties and economic cost. It was found that all supplemented pies had the highest value of protein, fat, ash and crud fiber. The protein was 8.5 % for control sample while it was ranged between 18.39- 23.8 % for supplemented pies. Also supplemented pies were the highest in mineral contents (i.e. Fe, Ca, Zinc and K) and vitamins by comparing with control sample, for example Fe and Ca were 1.3 and 19.9 mg/100gm respectively in control one while Fe and Ca were ranged between 4.1-7.91, 28- 52.1 mg/100 gm in supplemented pies. The organoleptic evaluation showed that all the supplemented and filled pies were accepted especially pies containing germinated sweet lupine flour and filled with date or mushroom. The essential amino acids were increased in supplemented pies compared with control pie; consequently, the biological value was increased for supplemented pies. All types of Supplemented and filled pies were the highest in contribute of most of recommended daily Allowances for studied previous nutrients for children and adults. The increasing rate of cost ranges between 23.2% to 56.7%, so it could be recommended that pie as bakery product with a high nutritional value to contribute the (RDA)
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